Nick Padilla

Exective Chef, McCormick & Schmick's

 

 

 

Nick Padilla has worked in the food services industry since 1987.  He began his career as a busboy at Marie Callendar’s after many years of learning how to cook by his mom’s side.

He attended Los Angeles Trade Technical Colleges’ Culinary Program in 1991 and began working at the Long Beach Hilton under Chef Paul LeBlanc. A few years later he took a job at Il Fornaio in Pasadena where he learned the many facets of authentic regional Italian cuisine including a stint in the production bakery.

Five years later he went to work for Patina Catering under Joachim Splichal and worked many high profile events before moving on the work at a tapas restaurant called Café Tu Tu Tango where he would take his first executive chef position.

After 5 years, Nick moved onto House of Blues in Hollywood and after 2+ years transferred to the House of Blues in San Diego. In January, Nick took a position with McCormick & Schmick’s Fresh Seafood Restaurant at the Omni Hotel where he currently works.